What Is Ezekiel Bread?

Simply, it’s a bread made from a recipe found in the Bible.

Given to the prophet Ezekiel in the 6th century B.C., the bread was to be made using wheat, barley, beans, lentils, millet and spelt. With the exception of water it was to be his only sustenance for 390 days.

This piqued our interest. How could one survive eating nothing but this bread for over a year?

Well, we did a little research and found that the combination of these beans and grains actually give you the nine essential amino acids necessary for your body. There’s even a technical term for it: protein complementation.

Pinto, Northern and Kidney Beans, all part of our Ezekiel Bread. 

Pinto, Northern and Kidney Beans, all part of our Ezekiel Bread. 

You see, by themselves, vegetables and grains are incomplete proteins because they have what’s called limiting amino acids.

Combining two or more vegetable proteins such as beans and grains, legumes and grains or vegetables, grains, nuts and seeds one can get these needed amino acids.

So as it turns out, Ezekiel bread is the perfect little nutritional package; a meal in itself.

With the recognition that the world’s healthiest bread had already been invented, our efforts were directed toward “fine-tuning” the flavor.

Now, after roughly 250 variations, we’re proud to offer 20 Shekels Ezekiel Bread.

It's basically awesomeness in a loaf of bread.

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Why's The Bread So Awesome?

It’s the sprouting.

You see, unsprouted whole grains used in traditional flours are dried seeds, and like other vegetable seeds, the nutrients lay dormant until they are sprouted or germinated into plants called vegetables.

Sprouting a grain actually changes its composition from a starch to a vegetable. When whole grains are sprouted, they are converted into a more nutritious and digestible food.  As the grain sprouts, it turns into a plant and the body recognizes it as a vegetable.

Vegetables are the easiest-to-digest foods because they are broken down by vegetable enzymes not pancreatic enzymes which are less abundant in most people’s digestive systems.

Studies show that refined white flour is devoid of many nutrients and fiber necessary for a healthy diet. Today, emerging science is illustrating the benefits of whole grains in combating heart disease, cancer, and diabetes. Quite possibly, sprouted whole grains may play a part in prevention of these serious diseases.

Here are just a few of the health benefits:

  • Sprouted wheat is nutrient dense and has more dietary fiber than processed wheat. Sprouting wheat berries encourages them to make enzymes that break down starches, fats and proteins making it easier to digest the grain. Sprouting tends to break down many of the substances, such as gluten, that may cause allergies in some people.

  • Sprouted wheat, as well as other sprouted grains, have a significantly higher level of vitamins, proteins and enzymes.  Sprouting converts the starches found in grain into simple sugars that the body uses for energy versus starches that can be stored as fat.

  • Sprouting increases antioxidants, Vitamin C, Vitamin B and carotene.

  • Because sprouted wheat has a low glycemic index (GI) it is digested at a slower rate, enabling a person’s blood sugar level to be stable for a longer time and increasing fullness. This is useful in the management of type 2 diabetes and weight regulation.

  • Sprouted wheat has more dietary fiber than processed grains and ignites the amylase activity, or beneficial organisms such as lactobacilli that aid in digestion; sprouted grain flour is a natural laxative.

  • Sprouted wheat is high in manganese, selenium and magnesium. It is low in cholesterol, fat and sodium. This may improve bowel health and may also help to lower cholesterol and blood pressure.

  • Sprouting enhances the hydrolysis of phytic acid, an enzyme inhibitor. This assists in making nutrients more available and helps increase the absorption of calcium, iron, magnesium, copper and zinc during digestion.

Although there are great benefits to sprouted grains, these benefits can only be assured if the proper tests are conducted on the product. That’s why we only use organic sprouted flour produced by Essential Eating Sprouted Foods.

Essential Eating Sprouted Foods is the only sprouted flour producer to independently test for antioxidant activity to assure the health and digestive claims attached to sprouted flours are intact and that the baking characteristics are not destroyed.

They have spent over a decade of research and discovery to develop an organic process resulting in sprouted flour that can make these benefit claims.

As more and more people sing the praises of sprouted flours, many flour producers are rushing to claim their flour to be sprouted and attaching the associated benefits when it has been proven these products are not sprouted and in some cases, not even whole grain.

Essential Eating Sprouted Flours set the standard because they are:

  • Properly produced under measured conditions in a certified organic mill that is rated Superior by the American Institute of Baking.

  • Tested to assure that spouting has been achieved but has not drown the grain or consumed the plant sugar that has been created.

  • Made from quality organic, kosher grains that are cleaned, tested, sprouted, systematically rinsed, milled and sifted in accordance with food safety guidelines to assure the finest sprouted flours available.

  • Milled in a way as not to destroy the enzymes, keeping the baking characteristics intact.

How does sprouted flour taste compared to traditional flour?

Better than any flour you’ve ever tasted.  Sprouted flour is more delicious than regular flour because it has not been bleached, refined or over processed.  Sprouting removes the bitter taste found in unsprouted whole grain flour.

But don’t take our word for it. Try it for yourself and experience the difference.

Whoa! ~ Myths Dispelled

Lou, Managing Member, 20 Shekels, LLC

Lou, Managing Member, 20 Shekels, LLC

Lulu (AKA Lou) had an uncanny ability to express her feelings about certain things.

Here you can see, even at 4 weeks, her dismay at being photographed.

An accurate and seemingly innate reaction since we all know that cameras steal one's soul.

Nevertheless, we use this picture as it's a marvelous representation of the look on our faces when we read things that, while 'technically accurate', are misleading to those not in the know.

We thought we'd take a moment to dispel two of them:

flour.jpg

1.) FLOURLESS

You may have seen some breads with the word 'Flourless' splayed across the packaging.

This is technically accurate but misleading as it can make the consumer believe that wheat isn't used in the creation of the product or that because it has no flour, it's a gluten-free product.

That actually couldn't be further from the truth.

For a grain to be labelled as flour, it must be a powder which is obtained by grinding the grain.

If a grain is smashed, mashed, hashed or dashed (any manner of getting it to breakdown other than being ground) it doesn't have to be labelled as flour.

So be sure to check the ingredients of the product you're purchasing. If avoiding a particular grain (wheat, rye, spelt, barley, etc.) be aware that the ingredient and all its qualities and characteristics (such as gluten) still exist even though it may be labelled as flourless.

2.) GMO FREE

You may have seen some wheat breads or other wheat products with a 'GMO Free' label on the packaging.

This is technically accurate but misleading as it can make the consumer believe that he's getting a wheat product that is healthier for him or possibly organic.

Sorry, no.

Wheat is not a GMO (genetically modified organism).

GMO foods have their DNA manipulated in a process called genetic engineering. GMO foods are referred to as either 'GMO' or 'genetically engineered'. Same thing, whichever terminology you want to use.

GMO wheat is not for sale or approved for commercial production in North America. Nor anywhere else in the world for that matter.

Wheat is grown through either a cross-breeding method called hybridization or naturally in the wild.

Hybridization is when you take two or more organisms (different breeds but same species) and graft them together to produce a new breed with new characteristics.

Tangelos are a hybrid of tangerine and pomelo, for example. This also occurs naturally in the wild through cross-pollination.

So what do you look for if you want a truly healthy, pesticide and GMO free product? (You know, actual food that nourishes and sustains a body.)

ORGANIC is your keyword. Specifically, you want the labeling to say one of these three things: Certified Organic, 100% Organic or USDA Organic.

Organic products must be GMO free by definition and if the label says one of those three, you're good to go.

Alright, so that's the skinny on that. We hope it helps clear up any confusion you may have had regarding some store bought items.

In case you were wondering, pretty much nothing in our bakery is flourless. We like flour. In fact, we like sprouted flour even better.

Flour makes a far, far superior bread than a bread made with say, a wheat mash or hash. Wheat mash tends to make bread that tastes like crackers and cardboard. And...well...that ain't our thang.

Plus, we're super big fans of using Certified Organic, 100% Organic and USDA Organic ingredients.

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